Best 7 Gingerbread People Truffles Recipes

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Indulge in the delightful symphony of flavors with our gingerbread people truffles recipe, a captivating culinary creation that blends the warmth of gingerbread with the velvety embrace of chocolate. These petite treats are meticulously crafted using a harmonious blend of gingerbread cookie crumbs, cream cheese, and a touch of molasses, capturing the essence of the beloved holiday cookie in truffle form.

Immerse your taste buds in a journey of sweet and savory sensations as you bite into the gingerbread truffle, where the crumbly texture of the cookie harmonizes flawlessly with the creamy, decadent chocolate ganache center. This delightful confection is adorned with festive sprinkles, adding a touch of whimsy and visual appeal that makes it irresistible.

For those seeking a more indulgent experience, our gingerbread people truffles can be transformed into an exquisite dessert by dipping them in melted chocolate and adorning them with intricate decorations. Allow your creativity to soar as you drizzle chocolate, sprinkle crushed candy canes, or arrange miniature gingerbread men atop these delectable morsels, creating a stunning presentation that will impress your guests.

Whether you're looking for a festive holiday treat or a delightful addition to your dessert table, our gingerbread people truffles are sure to captivate your taste buds and leave you craving more. With their perfect balance of flavors, charming appearance, and versatility, these truffles are a true culinary masterpiece that will become a cherished tradition in your kitchen.

Let's cook with our recipes!

GINGERBREAD TRUFFLES



Gingerbread Truffles image

I never received compliments on my baking until I brought my gingerbread truffles to a party. Every Christmas, family, friends and even co-workers ask me to make these. -Angela Randjelovic, Independence, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 8

14 ounces white baking chocolate, chopped
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 package (10 ounces) dark chocolate chips
5 teaspoons shortening
3 tablespoons chopped crystallized ginger

Steps:

  • Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours., Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. ,

Nutrition Facts : Calories 113 calories, Fat 7g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 12mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

GINGERBREAD CAKE TRUFFLES



Gingerbread Cake Truffles image

Provided by Kelsey Nixon

Categories     dessert

Time 2h15m

Yield 24 servings, 48 pieces

Number Of Ingredients 21

1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter, softened, plus 1 tablespoon for greasing
1/3 cup molasses
1 large egg
1 1/2 cups flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup whole milk
Lemon Cream Cheese Frosting, recipe follows
12 ounces white chocolate candy melts (or other variety that would be appropriate for melting)
1 cup pistachios, shelled and finely chopped
1 1/4 cups powdered sugar
1/3 cup unsalted butter, softened
8 ounces cream cheese, cut into 4 pieces and softened
1 teaspoon freshly grated ginger
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.
  • Using either a hand mixer or a stand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.
  • Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.
  • Pour the batter into the prepared baking dish. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 25 minutes. Allow the cake to cool.
  • Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.
  • After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.
  • Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios. Return them to the fridge to set, about 20 minutes. (See Cook's Note)
  • Using a handheld mixer, or a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.

GINGERBREAD PEOPLE TRUFFLES



Gingerbread People Truffles image

These no-bake treats, made from crushed gingersnaps, molasses and warming spices, have all the flavor or holiday gingerbread plus a rich chocolate coating.

Provided by Food Network Kitchen

Categories     dessert

Time 5h45m

Yield 12 gingerbread men truffles, plus 12 truffle balls (optional)

Number Of Ingredients 12

2 cups finely crushed gingersnap cookie crumbs
2 tablespoons unsalted butter, melted and cooled
1 packed tablespoon light brown sugar
1 tablespoon molasses
Heavy cream, for loosening the batter
1/2 teaspoon pumpkin pie spice
8 ounces semisweet chocolate or chocolate chips, chopped
2 tablespoons coconut oil
2 cups confectioners' sugar
2 tablespoons meringue powder
1 teaspoon freshly squeezed lemon juice
Red and green food coloring, for decorating

Steps:

  • For the gingerbread truffles: Line an 8-by-8-inch baking pan with plastic wrap to extend over the sides by several inches. Combine the gingersnap crumbs, butter, brown sugar, molasses and pumpkin pie spice in a food processor and pulse to combine. (You may add a little of the cream to get the mixture more malleable.) Spread the mixture into the baking pan, cover with the overhanging plastic wrap and press it smooth with your hands. Refrigerate 4 hours.
  • For coating and decorating the truffles: Set a wire rack over a parchment-lined baking sheet. Using the plastic overhang as handles, remove the truffle mixture in one piece. Flip onto your work surface and remove the plastic so the smoothest side faces up. Use a 1 1/2-inch gingerbread person cutter to cut out 12 gingerbread men. (After cutting the gingerbread men, you may roll the extra truffle mixture into balls for round truffles, if desired.) Place the gingerbread men (and truffle balls, if making) on the rack and place in the freezer while you melt the chocolate.
  • Melt the chocolate and coconut oil in a medium bowl at 50 percent power in the microwave for 30 second intervals, stirring after each, until completely smooth, 1 1/2 to 2 minutes total. Allow the chocolate to cool 20 minutes.
  • Put a gingerbread man, smooth-side up, on a fork, and spoon the chocolate over, lightly tapping the fork to let the excess drip back into the bowl to achieve a smooth coating of chocolate. Return the gingerbread person to the rack and repeat with the remaining men (and truffle balls, if desired). Refrigerate while you prepare the royal icing for decoration.
  • For the royal icing, combine the confectioners' sugar and meringue powder in an electric mixer fitted with the whisk attachment and whisk to combine. With the mixer on low speed, add the lemon juice and 2 tablespoons water and mix until smooth, then scrape down the sides of the bowl and add about 1 tablespoon more water, a little at a time, to make an icing that drizzles slowly from a spoon dipped into the bowl. Increase the speed to high and beat until the icing is very smooth, about 1 minute. Spoon a third of the icing into a pastry bag fitted with a small plain tip. (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Divide the rest of the icing between 2 small bowls, using food coloring to color one red and one green. Transfer the icing to 2 more piping bags, fitted with small plain tips (#3 or #4) or resealable plastic bags. (You will have icing left over.)
  • Decorate the gingerbread men (and truffle balls, if desired) with the royal icing. Refrigerate until ready to serve.

GINGERBREAD PEOPLE



Gingerbread People image

Every child in the neighborhood has requested this recipe for their Mom. I haven't found a recipe that compares!

Provided by cdagirl

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 13

1 cup butter, softened
1 ½ cups white sugar
2 tablespoons light corn syrup
1 egg
2 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice
2 egg whites
½ teaspoon cream of tartar
2 cups confectioners' sugar

Steps:

  • In a large bowl, cream together the butter, sugar and corn syrup until smooth. Beat in the egg. Combine the flour, baking soda, cinnamon, ginger, cloves and allspice; stir into the creamed mixture. Cover and refrigerate dough for at least 1/2 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • To make the frosting, whip egg whites and cream of tartar until foamy. Gradually add sugar and continue to beat until icing is stiff. Add food coloring if desired and pipe onto cooled cookies. This icing can also be used as a glue to affix candy decorations.

Nutrition Facts : Calories 142 calories, Carbohydrate 22.7 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 112.4 mg, Sugar 15.2 g

GINGERBREAD TRUFFLES



Gingerbread Truffles image

These are awesome!! I made these to go in my gingerbread gift bag for all the teachers, along with Gingerbread Scones (Gift Bag) recipe #132399, Gingerbread caramel corn recipe #118625, and Crockpot Apple Butter recipe #93886. Prep time does not include time needed to chill.

Provided by Pamela

Categories     Candy

Time 30m

Yield 3 dozen

Number Of Ingredients 7

1 (14 ounce) package white chocolate chips, for a firmer center use more
1/2 cup heavy whipping cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (14 ounce) package dark chocolate melts, melted to dip truffles
candy sprinkles, Christmas ones are perfect

Steps:

  • In microwave-safe container or on top of stove, melt the white chocolate chips with cream.
  • Stir in cinnamon, ginger and cloves.
  • Pour into shallow pan.
  • Refrigerate 1-2 hours or overnight until firm but pliable.
  • Roll into 1-inch balls, chill again until firm. You can do this my sticking them into the freezer. Reroll into a nice ball shape.
  • Dip into melted candy; roll in sprinkles.
  • Enjoy!

Nutrition Facts : Calories 851.9, Fat 57.2, SaturatedFat 34.8, Cholesterol 82.1, Sodium 134.5, Carbohydrate 80, Fiber 0.6, Sugar 78.1, Protein 8.6

GINGERBREAD PEOPLE



Gingerbread People image

Find your new favorite holiday cookie with our Gingerbread People recipe featuring butterscotch pudding. Don't let these tasty Gingerbread People run away!

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h32m

Yield 20 servings

Number Of Ingredients 10

2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon
3/4 cup butter, softened
3/4 cup packed brown sugar
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1 egg
1 Tbsp. water
1 cup powdered sugar

Steps:

  • Combine first 4 ingredients. Beat all remaining ingredients except powdered sugar and water in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Refrigerate 1 hour.
  • Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, rerolling trimmings as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
  • Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  • Mix powdered sugar and water until blended. Use to decorate cookies as desired.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 17 g, Protein 2 g

GINGERBREAD PEOPLE



Gingerbread People image

These soft, chewy cookies are favorites of my grandchildren. They love helping me decorate them. -Joan Truax, Pittsboro, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 14

6 tablespoons butter, softened
3/4 cup packed dark brown sugar
1/2 cup molasses
1 large egg, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
3 cups all-purpose flour
3 teaspoons ground ginger
1-1/2 teaspoons baking powder
1-1/4 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
Decorating icing and assorted candies

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, vanilla and lemon zest. In another bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. , Place 2 in. apart on greased baking sheets. Bake until edges are firm, 7-9 minutes. Remove from pans to wire racks to cool completely. Decorate as desired.

Nutrition Facts : Calories 99 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 88mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • Use fresh gingerbread: Making your own gingerbread is best, but if you're short on time, you can use store-bought gingerbread cookies. Just make sure they're fresh and soft.
  • Don't overwork the truffle mixture: Overworking the mixture will make the truffles tough. Mix it just until the ingredients are well combined.
  • Chill the truffle mixture before rolling: This will help the truffles hold their shape.
  • Use a variety of coatings: You can coat the truffles in chopped nuts, sprinkles, or cocoa powder. Get creative and have fun!

Conclusion:

Gingerbread people truffles are a delicious and festive treat that is perfect for the holidays. They're easy to make and can be customized to your liking. So get creative and have fun making these tasty treats!

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